SPICY BAKED SWEET POTATO FRIES WITH COOL GREEK YOGURT RANCH

Spicy Baked Sweet Potato Fries with Cool Greek Yogurt Ranch image

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 15

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2 medium sweet potatoes
2 tablespoons corn starch
2 tablespoons olive oil
1 tablespoons pure maple syrup or brown sugar
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper (add more for more heat)
1/4 teaspoon kosher salt or fine-grain sea salt + more to taste
3/4 cup Greek yogurt (I use full-fat)
2 teaspoons white wine vinegar or champagne vinegar
1-2 garlic cloves (smashed and finely minced (about 2 heaping teaspoons))
2 tablespoons finely chopped onion
1 tablespoon fresh minced dill
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon freshly ground black pepper (plus more to taste)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Scrub sweet potatoes or peel off the skin, if you desire (I like to leave it on). Cut sweet potatoes into approx. 1/4-inch matchsticks. Put sweet potatoes into a large bowl and sprinkle the cornstarch over the top. Toss with your clean hands until all of the fries are coated. Drizzle with olive oil and toss again. Add maple syrup or brown sugar, chili powder, cinnamon, cayenne pepper, and salt. Toss until all of the fries are coated.
Lay fries on a baking sheet, making sure there is a little space around each fry - don't crowd or pile them! Depending on the size of your baking sheet, you may need to use two (I do).
Place in oven and bake until golden brown and many are crisp, about 25 minutes, turning carefully at right around the 15 minute mark. Remove fries from oven and let cool a bit.
While the fries are baking, make your ranch dip. In a small bowl, stir together all of the dip ingredients. Taste and add more salt and pepper if desired.
Add more salt to the fries if you like. Serve warm with the ranch dip.